Roasted Jerk Chicken with Carrots and Potatoes

As winter settles in, I'm trying to remain focused on the few cold-weather activities I actually enjoy-- namely, roasting things, making hot drinks, and baking cookies. (Don't even try to get me excited about skiing, snowboarding, or sledding. I'll just meet up with you in the lodge for some hot chocolate when you're done freezing your nose and toes on the frigid slopes.)

There is one other winter activity I enjoy, though, and that is going on Caribbean vacations. I don't have the money for a trip anywhere warm this year, but Ben and I had an amazing time in Jamaica year before last. Today we relived some of those good times by eating this paleo roasted jerk chicken with carrots and potatoes. It's no trip to the islands, but it does taste really good.

The homemade jerk seasoning used here is a flavor-packed paste made of scallions, habanero chile, allspice, and cinnamon. I used a Mejdool date to add some paleo-friendly sweetness to the mix.  The chicken legs get seared in a hot skillet until the skin is nice and brown, and then the chicken cools a bit while the vegetables get started stovetop. The jerk seasoning is rubbed all over the chicken, the legs are nestled back into the pan with the carrots, shallots, and potatoes, and then the whole thing goes into a hot oven and roasts to spicy, tender perfection.

I love the chicken--especially the crispy skin on the thighs--but the vegetables are the real star here. Is there anything more delicious than vegetables cooked with chicken drippings? Yes, there is: vegetables cooked with chicken drippings and jerk seasoning. It's the best ever. The shallots are key, too, because they make the carrots and potatoes taste really savory and special. (An onion won't quite do the trick, although you can substitute one if you must. However, I recommend you adopt my policy of having shallots in your kitchen AT ALL TIMES.)

So, whether or not you're jetting to the Caribbean this winter, I hope you make this Jamaican jerk chicken! (And if you are flying to the islands, PLEASE take me with you. I'm not sure how many more four pm sunsets I can stand...)

Roasted Jerk Chicken with Carrots and Potatoes
Yield: 3-4 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

For the jerk seasoning:

6 scallions, trimmed and coarsely chopped
1-2 habanero peppers, deseeded and coarsely chopped (wear gloves when handling the peppers!)
2 tablespoons extra virgin olive oil
1 Mejdool date, pitted and soaked in hot water for ten minutes
1 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cumin
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper

For the chicken and vegetables:

1 tablespoon ghee or coconut oil
4 chicken legs (about 2 pounds total)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 pound baby potatoes, halved (I used a mix of red, white, and purple potatoes)
4 carrots, chopped
3 shallots, peeled and sliced

To make the jerk seasoning, combine all ingredients in a blender and process until a paste forms. If your blender is weak like mine, add water a tablespoon at a time as needed to facilitate blending (I used two tablespoons). You can make the jerk seasoning a day or two ahead and store it in a jar in the refrigerator.

Preheat the oven to 450°F. Heat the ghee or coconut oil in a very large ovenproof skillet over medium-high heat. Add the chicken legs, skin side down, and sear for about 8 minutes, or until the skin is a nice golden brown. While the chicken is searing, sprinkle about half the salt and pepper on the meaty side of the legs. Flip the chicken over, sprinkle the remaining salt and pepper on top, and sear until well-browned on the second side, about 6 minutes. Transfer the chicken to a plate.

Reduce the heat a bit and add the potatoes, carrots, and shallots to the pan. Stir well and use a spatula to scrape up all the browned bits from the bottom of the pan, mixing them in with the vegetables. Cover the pan and let the vegetables cook for five minutes, stirring once about halfway through.

Check to make sure the chicken is cool enough to handle, and then rub the jerk seasoning all over it. Nestle the chicken legs skin side up in the pan amongst the vegetables, and pour in any juices that accumulated on the plate and any extra jerk seasoning.

Transfer the skillet to the oven and roast uncovered for about 20 minutes, or until the chicken is cooked through (a meat thermometer inserted into the thigh should measure 165°F.)

Let the chicken rest for five minutes, and then serve hot with the vegetables.

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